s RAINBOW TROUT WITH SEARED SUGAR SNAPS **** s |
Ingredients
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Instructions *** 3-29-2013 very good, easy *** Serve with Glazed Baby Carrots and Quick Chive Mashed Potatoes. U.S.-farmed rainbow trout (pretty much all you'll find at the market) is a sustainable choice. Cooking Light APRIL 2013 Yield: Serves 4 (serving size: 1 trout and 1/2 cup pea mixture) Hands-on:11 Minutes Total:11 Minutes Ingredients 4 dressed whole rainbow trout Cooking spray 2 1/2 teaspoons olive oil, divided 2 teaspoons fresh lime juice 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 2 cups sugar snap peas, trimmed and halved diagonally 1/2 cup vertically sliced shallots 1/4 cup pine nuts 2 teaspoons chopped fresh dill Glazed Baby Carrots Quick Chive Mashed Potatoes Preparation 1. Preheat broiler to high. 2. Arrange trout, open with flesh sides up, on a baking sheet coated with cooking spray. Brush flesh evenly with 1 1/2 teaspoons oil. Drizzle juice over flesh. Sprinkle flesh with cumin, 1/4 teaspoon salt, and pepper. Broil 5 minutes or until fish flakes easily when tested with a fork. 3. While fish cooks, heat a medium skillet over high heat until very hot. Combine peas, shallots, and pine nuts in a small bowl; add remaining 1 teaspoon oil to bowl, tossing to coat. Add pea mixture to pan; cook 3 minutes or until peas are bright green and blackened in spots and nuts are lightly toasted, stirring frequently. Stir in remaining 1/4 teaspoon salt and dill. Serve over trout. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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